Emeril'S Sure-Fired Falafel

• 2 cups dried garbanzo beans (garbanzo beans, about 12 ounces)
• 1 cup cilantro leaf
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• salt & freshly ground black pepper
• 1 pinch red pepper flakes
• 1/2 onion, quartered
• 5 garlic cloves, peeled
• 1/2 red bell pepper, chopped
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup olive oil
• pita bread, for serving

1. Place chickpeas in a large bowl and cover with water. Let stand for 8 hours or overnight. Drain and set aside.
2. Place chickpeas, cilantro, spices, salt, pepper, red pepper flakes, onions, garlic, and red bell pepper in a food processor or meat grinder. Sprinkle flour and baking powder over entire mixture. Pulse until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patties or disks.
3. In a large nonstick saute pan over medium high heat, add 2 tablespoons of the oil. Slide in the patties and cook until they begin to brown, about 3 minutes per side. Repeat with the remaining patties.
4. Serve with pita bread, hummus and Middle Eastern condiments.

garbanzo beans, cilantro leaf, ground cumin, ground coriander, ground cardamom, salt, red pepper, onion, garlic, red bell pepper, flour, baking powder, olive oil, pita bread

Taken from www.food.com/recipe/emerils-sure-fired-falafel-381426 (may not work)